When I was a kid my mother used to make quick bread pretty often. One of my favorite quick breads of hers was always zucchini. It was always so moist and flavorful and I had never had another one that was quite right until I found a recipe on allrecipes.com that I adapted a little to make my own.
I started making my zucchini bread before I met my husband. One time, before we were married, I started to make a zucchini bread and when I told him what I was making and he made a face and said, “Oh.” He then told me about how his grandmother used to make the most awful, dry, and burnt zucchini bread so he always had it in his head that he didn’t like it. I told him to trust me and lo and behold, he ended up loving it!
This recipe is very easy to make either into two loaves or a bunch of delicious muffins that you can freeze for a quick breakfast throughout the week. It is moist, flavorful, and absolutely delicious.
Foodie Friday: Zucchini Bread
- 3 cups all-purpose flour or 1½ cups all-purpose flour and 1½ cups oat bran flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 1 tsp nutmeg
- 3 eggs
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1½ cup white sugar
- ½ cup brown sugar
- 3 tsp vanilla extract
- 2 ½ – 3 cups grated zucchini
Preheat oven to 325 degrees
Prepare two 8 x 4 inch pans or muffin tins.
Mix flour, salt, baking powder, soda, nutmeg and cinnamon together in a bowl.
Beat eggs, oil, applesauce, vanilla, white sugar, and brown sugar together in a separate large bowl.
Add dry ingredients slowly to the wet mixture, beat well.
Stir in zucchini until well combined then pour batter into prepared pans.
Bake for 45 to 50 minutes for bread, and 20-25 minutes for muffins, or until a toothpick comes out clean.
Let pans rest for 10 minutes that remove bread or muffins from the pan and let cool completely on a wire rack.
Adapted from allrecipes.com http://allrecipes.com/recipe/6698/moms-zucchini-bread/